Balsamic Rosemary Onion Jam

This is a big one folks.

Perhaps the biggest one yet.

In collaboration with Anolon® and their Make It Yours campaign this holiday season, I’m so excited to share this recipe with you today, along with what just might be the biggest giveaway I’ve ever hosted on this blog. Be sure to scroll to the bottom of this post to enter to win an 11-piece Anolon® Nouvelle Copper Cookware Set, valued at $399.99!

Anolon® Cookware Giveaway

But before you get distracted by the prospect of prizes galore, let’s talk onions.

Or, more specifically, onion jam.

It’s unlike any jam you’ve had before. Rich and savory, with a hint of sweetness and verdant rosemary, this jam would make an excellent side on your holiday table. Serve it with biscuits or toast; spread it on your turkey, swirl in in your mashed potatoes. It’s a versatile spread that’s part condiment, part sauce, and entirely delicious.

Balsamic Rosemary Onion Jam

You know what’s amazing? Goat cheese biscuits with onion jam, that’s what. *Drops mic*

Balsamic Rosemary Onion Jam

What starts as almost 10 cups of sliced onions cooks down to a sweet, sticky jam. It may seem like a measly amount for all that time and effort, but that’s before you taste just how much flavor is packed into each bite.

Balsamic Rosemary Onion Jam

Yield: 3/4 cup

Total Time: 1 hour

Ingredients:


  • 2 tablespoons olive oil

  • 4 large onions, thinly sliced (about 10 cups sliced)

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons brown sugar

  • 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


Directions:

Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.


Did you make this recipe?

Let us know what you think!
Leave a Comment or share a photo on Instagram with the hashtag #loveandoliveoil.

And now, without further adieu… Anolon® has generously offered an 11 piece set of their stunning Nouvelle Copper Cookware to one lucky L&OO reader. I’m being completely honest when I say that we use our pans daily and they are by far the best pans I’ve ever used. That 12″ skillet you see up there? Almost 2 years old. But you wouldn’t know it. Strong and durable, even cooking, easy to clean… it’s like the cookware trifecta and they hit all the important points.

In short… you REALLY want to win this set.

I’m crossing my fingers for you!

Anolon® Nouvelle Copper Cookware Set Giveaway

Giveaway is now closed. Thanks for entering!

Congratulations to Ashley, comment #806! Hope you enjoy your new cookware! :)

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. Winner will have 48 hours to respond otherwise an alternate winner will be chosen. Bonus entry requirements will be verified if selected as the winner, otherwise an alternate winner will be chosen. Giveaway sponsored by Anolon®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

That's My Jam: Winter edition Now Available!

975 Comments Leave a Comment »

  1. I follow both Love & Olive Oil and Anolon® on Pinterest as Margot Core.

  2. I would add minced fennel bulb to the recipe and as it cools I would incorporate an ounce each of whiskey and honey. This would give the jam depth of flavor and expand it’s overall use. 

  3. I would put some leeks in there as well!

  4. Oh man, I could add some honey to the mix

  5. Let’s see…. I think I would add some cherry tomatos. Potentially add feta upon serving!

  6. I get love&olive oil emails!

  7. I would put this into a caprese to give it a bunch of flavor with the onions.

  8. I might use it in a dip, but it looks delicious the way it is!

  9. I would love to add some fig to it!

  10. I subscribe

  11. I’d add a hit of heat to the jam – a little red pepper flake or chili. 

  12. After tasting how sweet it is, I would put on a cheese platter. With some crusty bread or crackers, apples and pears… Mmmmm. Already feels like a party!

  13. I would use sweet onions and Vom Fass Medeno Balsamic Vinegar (to die for!). In fact, that’s what I’m planning on doing. Since I make a killer Southern buttermilk biscuit, that’s my plan!

  14. I would add a little spice, some red pepper perhaps or add a little orange zest.  Looks yummy, can’t wait to try it.

  15. I would serve this with a juicy pork tenderloin and mashed potatoes

  16. Pinterest name; kaningyip

  17. This recipe sounds so good I think I’d use it as it is. Maybe it’d be good on eggs in the morning? Or with a bagel and cream cheese.

  18. This looks so good! We are all onion fanatics at my house. First, I would make a double batch. The slicing goes quickly with a mandolin slicer. ;)

    I think I’d like to try it with thyme either instead of the rosemary, or perhaps a blend of the two. And since thyme is a more delicate herb – I’d wait until about halfway through the cooking to add it.

  19. I’m already subscribed! yay! Debra (dot) womack (at) gmail (dot) com

  20. I AM Subscribed! Love it!

  21. I tweeted! Here’s the link: https://twitter.com/dubbage42/status/411621447744774144

    And my email addy is debra (dot) womack (at) gmail (dot) com

  22. I already follow you on Pinterest… and now I follow Analon too. Here’s my pinterest addy…. http://www.pinterest.com/dubbage42/

    And my email addy is debra (dot) womack (at) gmail (dot) com

  23. For updates, I’d definitely add some red wine in the mix. And I might do a spicier version with red pepper flake in it—just a pinch! I live in Walla Walla, so undoubtedly I’d use our Walla Walla Sweets for an extra sweet punch, the spice would cut that just right!

  24. Love this onion jam, Lindsay! It would make such a delicious, unique holiday gift.

  25. This looks good served on a crostini or maybe as a condiment on a burger. Love your recipes!

  26. I already follow both on Pinterest and recieve emails.

  27. Sounds like it would be great in fajitas.

  28. I subscribe with email….

  29. I follow both on pinterest

  30. I would put on a blt! Looks delicious. 

  31. Already subscribed

  32. It sounds delicious as is, but I would try it as a “marinade” with baked fish! 

  33. I might add some crumbled bacon if I thought it needed something else!

  34. I follow both on pinterest

  35. I’d love to put this in little tarts. 

  36. This would be awesome to have! So, I’d make a pizza with the jam, top that with bacon and arugula. Mmm yum! 

  37. I subscribed to your email list! 

  38. I follow you and Analon on twitter and tweeted. 

  39. I follow you and Analon on Pinterest, my username is fabiola~notjustbaked. 
    Thanks! 

  40. I would use this jam on grilled cheese!  Maybe paired with brie and thin slices of ham… mmmm :)

  41. What a delicious recipe! 
    I would slice figs in half, add a large dollop of this jam and wrap it in proccuito carmalizing it all in the oven. Would make a sinfully delicious appetizer to serve.

  42. Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)

    I subscribe to the email already and would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!

  43. I would pan fry large rounds of potato and serve them with a dollop of this jam and some creme fraiche for a delicious appetizer!

  44. I would make it with my homegrown onions!

  45. Subscribed to newsletter!

  46. Pinterest for both are followed. Pinterest member name: emfrancken25.

    Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly (typical but then gobbles up all my cooking, and many recipes fr you) bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)

    I would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!

  47. I tweeted!  https://twitter.com/CookingInKenzo/status/411657745226416129

  48. Pinterest username: lauraska

  49. I’d swap the brown sugar for honey and add fresh thyme.

  50. yum! I think that I´d try your recipe first before trying out any modifications, although I would probably use hazelnut oil instead of olive oil.

  51. I’m thinking it would be fabulous in a grilled cheese.  UMMM

  52.  I Followed love and olive oil and Anolon on twitter and I tweeted

  53. I follow both Love & Olive Oil and Anolon on Pinterest – my pinterest name is cupate50

  54. I subscribe via email

  55. I may add some olives or serve it as a spread on sandwiches with salami and mustard

  56. Follow both on pintrest (cinnamonfreud)

  57. I already subscribe! Meatloaf topping. Goat cheese Brushetta. Out of the jar and into my mouth. Pizza. Out of the jar and into my mouth. Burgers. out of the jar and into my mouth…

  58. I’d use Vidalia Sweet Onions. I live in Georgia and they’re a staple around here. Also, I think I’d experiment with different balsamic vinegar flavors. Fig, perhaps? Maybe a selection of berries? This sounds really yummy!

  59. I subscribe to your newsletter, I follow you on Twitter and I tweeted about the contest:
    https://twitter.com/TextEngineering/status/411680012794753025

  60. i woul like to try is with some red peppers in it.

  61. I already receive your Newsletter

  62. I make an onion jam that is exactly the same as this one, with one exception (I don’t add brown sugar). I love it on almost anything; flatbread with arugula and goat cheese, in a fritatta, on a burger or grilled cheese, on top of fried green tomatoes with bacon and spicy black beans…the list goes on and on.

  63. I follow on Pinterest –   ancadaniela

  64. I’d stuff it in puff pastry with cheese!

  65. Recipe sounds yummy.   I might play around with herbs and spices like cardamom  or the addition of an apple.  It sods delicious just as you printed it though.  Can’t wait to try it

  66. I already subscribe to L&OO by email

  67. I am following L&OO and Analon on Pinterest: JennyBC

  68. i would…  add some bacon :)

  69. That jam sounds amazing! Perfect with a warm English muffin on a cold day!

  70. First I would double it!  Then eat it all before anyone could even see it!  LOL!  It sounds so good, maybe put it in some puff pastry…..  maybe just a spoon!

  71. I would love to serve these on canapés with a few different kinds of cheeses.

  72. Subscribed to your newsletter.

  73. I would serve this on a pork loin sandwich.

  74. I would use this jam with ham and grilled cheese sandwich. I’m sure I could add bacon to the onion jam.

  75. I’d use the jam to make tarts with goat cheese!  I love onion jam- also on sandwiches or grilled cheese.

  76. I would not change the recipe. I think that it would make a lovely sandwich. Poppyseed roll and the best roast beef sliced thin piled high with layers of jam and a good cheese.

  77. Onion jam would make an interesting pizza component!

  78. Following on Pinterest – aniebananie13

  79. Following on Twitter and tweeted – https://twitter.com/AnieUnder/status/411697884640210944

  80. I subscibe to your e-mail~my hubbie would eat this on everything~hot dogs hamburgers etc.

  81. I might add some jalapenos to it, to spice it up for my dad!

  82. Yum! I love onion jam! It’s my favorite sandwich spread!

  83. I follow you both on twitter and tweeted about the giveaway.

  84. I would love to figure out a way to combine this onion jam with some ooey, gooey, stinky and melty brie. YUM.

  85. I also follow both on pinterest. [username : sweetbetweens]

  86. I would definitely put this in or on mini quiches. Or mix into a yeast roll recipe as a swirl.

  87. This looks gorgeous. I might add some dried cherries and some toasted fennel seeds for a funkier note.

  88. I’d add bacon.

  89. I follow you on pinterest

  90. I follow analon on pinterest

  91. I subscribe.

  92. I would serve it with crackers and Brie cheese!

  93. Already subscribed!

  94. I don’t like onions. My boyfriend loves them but he’s not a big balsamic fan so I would omit the balsamic and substitute soy sauce, or red wine vinegar for him. 

  95. Onion jam with beets and feta!
    Grilled cheese w/ onion jam!
    Spinach and onion jam omelet!

  96. I would smear it on a delicious biscuit with fresh crumbled goat cheese! And maybe add some bacon. Bacon AND onion jam? Yum!

  97. Oooh this sounds delish as is, but I’m sure my roommates would want to kick it up a notch with some chili powder!!

  98. I’d put it on a buttered bagel and sausage sandwich.

Comments are closed.